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Miso Soup

Active Time: 20 minutes
Total Time: 20 minutes
  • Dairy Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

Miso is magic. Whisked into stock with a little bit of soy sauce and some green onion and you have a hearty, cozy meal. I’m adding greens to make it a main course rather than an appetizer, but also check the substitution list for more ideas. This is an excellent place to use homemade stock or stock - but a quality store bought version will be ok.
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Ingredients

  • 4 cups Vegetable Stock (or chicken stock, or broth)
  • Nori (1 sheet, optional - if your kids eat seaweed snacks you can use that too)
  • 1 Tablespoon Soy Sauce
  • 4 Tablespoons White Miso (yellow or red will be ok too)
  • 3 cups Green Chard (or spinach, kale, etc.)
  • Silken Tofu (1 block - any firmness will work; silken is traditionally used)
  • 1⁄2 bunch Green Onion

Cooking Instructions

  • 1. STOCK

    Place stock in a large pot and bring to a low simmer. Add the seaweed/nori if using. Add the soy sauce.

  • 2. MISO

    In the meantime, place miso into a small bowl, add a little hot (tap) water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.

  • 3. GREENS + TOFU

    Wash and dry the greens. Coarsely chop. Drain and dice the tofu. Add both to the stock.

  • 4. GREEN ONION

    Slice the green onion, both white and green parts. Add the white parts to the stock right away but reserve the greens.

  • 5. FINISH

    Remove from heat, add miso mixture, and stir to combine.

  • 6. SERVING

    Taste and add more soy sauce or a pinch of sea salt if desired. Serve in bowls and top with the green part of the green onion.

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Substitutions

  • GLUTEN FREE:
    use Tamari and check that your miso is GF, most are but not all of them
  • PESCATARIAN:
    adding diced shrimp would be so delicious, or cubes of sturdy white fish like cod
  • MUST HAVE MEAT:
    shredded chicken would be nice as it soaks up the stock
  • STOCK:
    any stock or broth you have will work well
  • NORI:
    if you don’t have seaweed sheets on hand, you can omit this. Consider a splash of fish sauce to give balance or just omit it. If you have furikake spice blend, you could add a shake of that too, it usually has nori in it
  • MISO:
    yellow, white, red. No sub here but if you need more ideas to cook with it, do a recipe search for miso, we have a bunch of them on the site
  • GREENS:
    any leafy green will nicely wilt
  • TOFU:
    traditional but optional. Diced potato is nice too and I love sweet potato with the miso flavor
  • GRAINS:
    add a scoop of rice or small pasta or noodles if you want a chunkier soup
  • VEGGIES:
    you can use this more as a stock and add a whole ton of vegetables for a heavier meal. Try cauliflower, beans, onions, carrots, peas, mushrooms, etc.

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • You can play with the amount of miso vs. broth if that’s a new flavor. It is sweet, so it’s a good effort for many kids but you can make them a small pot on the side that is mostly broth
  • Consider poaching a little bit of chicken in the soup, or sear a piece of fish to serve with it or on the side

For Toddlers

  • Leafy greens can be hard, so I’d use chopped up broccoli or peas. Or try to remove some of the greens and chop them finely so they’re an easier texture and not a choking hazard

For Choosy Eaters

  • Consider adding noodles or rice, or serve that on the side with just a little bowl of the “watered down” (with more broth, not literally water) broth

Prep Ahead & Use It Up

  1. Make stock! (definitely optional but nice here)
  2. You can make this all ahead and reheat
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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